I grow peppers which are suited to specific uses. Some are perfect for pickling, others for paprika, some for fresh eating, others for roasting, and some best suited to making hot sauce. And there is a whole heat spectrum among the varieties within each of those categories.
Whereas tomatoes tend to fall into one of two categories -- fresh eating and pastes/canners. Although there are a few "crossovers" which can fit into either category.
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